Baby Back cook time / temp question

[benjammn]

definitely need to let them sit in smoker for longer next time. also I think that taking them and putting in fridge partially would have slowed the whole process down and made it take much longer overall.

 

[jamiedolan]

Just finished eating and it all worked out well in the end.  Both sets of ribs were finished up in the oven and both turned out well.  I will plan to leave them in the smoker longer untouched next time.  I do have the cheap Taylor in smoker thermometer now, but will plan to get a better one soon (such as the ones suggested here).

Here's my final video, a shot of them out of the oven, falling apart.

http://jamiedolan.com/2013/12/27/bbq-ribs-final-wrap-up-view-12272013/

We have leftover ribs, but I have a butt roast that I'm working on to make pulled pork, I think I'm going to put it in the smoker overnight. 

 

[benjammn]

Try DM's brine on the pork, it is damn good and made for some of the best pulled pork I ever had and everyone at work/family loved it.

 

[jamiedolan]

Try DM's brine on the pork, it is damn good and made for some of the best pulled pork I ever had and everyone at work/family loved it.

Thanks.  Maybe I missed it, is DM's brine a recipe here or is this a mix you can purchase?

I just started the pork roast about 20 minutes ago, but I'll have lots more chances to experiment with different seasonings / rubs in the future. 

Jamie

 

[DivotMaker]

Hey Jamie, this is the brine Ben mentioned (thanks Ben):

http://smokinitforums.com/index.php?topic=1012.0

One recommendation I have about pork roasts for pulled pork:  Go with a "bone in Boston butt."  This is absolutely the best cut of pork for pulled pork!  Check your local Sam's Club meat section; they usually sell 2 packs that are off the rails good!